Tagliata di manzo

For the tagliata
4 rump steaks 220 g each
2 sprigs rosemary
2 sprigs thyme
2 cloves of garlic
80 ml olive oil
Fleur de sel, pepper

For the mediterranean potato wedges
800 g potatoes, waxy
4 tbsp olive oil
Salt
Cayenne pepper
paprika powder
1 tsp rosemary, coarsely chopped

For the tagliata
Marinate the rump steaks with rosemary, thyme, garlic and olive oil for at least one hour.
Preheat the grill well (220-250°C), remove the spices from the meat, season the steaks with pepper and a little salt and grill on one side for 3-4 minutes. Now turn the meat over and finish grilling.
Before serving, grill at 70°C for another 5-8 minutes to loosen the meat fibres and make the steaks tender.

For the Mediterranean potato wedges
Peel and wash the potatoes and cut into wedges. Put the sliced potatoes into boiling salted water and bring to the boil once. Put them in a frying pan with hot olive oil, salt them and roast them in the oven, turning them from time to time. Season with salt, cayenne pepper, paprika powder and rosemary just before cooking. Garlic can also be added if desired.

Finishing
Place the potato wedges on the plate. Cut the meat into diagonal slices, sprinkle with a little fleur de sel and serve with rocket and parmesan cheese. Serve with halved cherry tomatoes or stewed tomatoes.